Method:
Stir one of the crushed garlic cloves into the mayonnaise. Pull off the little tentacles from the squid, pat dry with a paper towel and set aside. Cut the squid into 2cm rings. Heat the oil in a deep saucepan until smoking. Add the squid rings and tentacles in a single layer, then add the butter, the other crushed garlic clove and the parsley. Cook, tossing frequently, for 1-2 minutes until the squid is opaque and cooked through. Season and serve with the lemon wedges and the garlic mayonnaise.

In a large bowl, combine the flour, a couple of pinches of salt and the baking powder. (You should really sift it, but what’s the odd lump when you’re on board?). Mix the milk and eggs together, make a well in the flour and add the egg mixture, whisking until smooth. Add the sweetcorn, spring onions, chilli and coriander and stir until combined. Heat the oil in a frying pan and add 2 tablespoons of batter for each fritter, doing them one at a time if your frying pan is small. Fry for a few minutes until golden on each side, then keep them warm while you cook the trout. Rub the spice mixture on to each side of the fish fillets. Grill the fish for 3-4 minutes on each side until done, season and serve with the warm fritters.

Method:Heat the oil in a saucepan. Add the chopped onion and soften for 5 minutes. Add the garlic, sun-dried tomatoes, olives and capers and cook for another couple of minutes. Add the tinned tomatoes and the wine and simmer uncovered for 10 minutes or so until the mixture has thickened. Meanwhile, bring salted water to the boil in another saucepan and cook the spaghetti until al dente. Add the drained tuna and the basil or parsley to the sauce, season, stir in the cooked spaghetti and serve.

In a large pan, heat the olive oil, then cook the onion and garlic for 5-7 mins until the onion is softened. Add the cumin seeds and paprika, then cook for a further 2 mins. Stir in the sweet potato, red pepper and butternut squash and toss with the onion and spices for 2 mins. Pour in the tomatoes, red wine and vegetable stock, season, then simmer gently for 15 mins. Stir in the bulgur wheat, cover with a lid, then simmer for 15 mins more until the vegetables are tender, the bulgur wheat is cooked and the liquid has been absorbed. Serve in bowls topped with a spoonful of Greek-style yogurt and some grated vegetarian cheddar.